Rillette less oily


1 kg of breast of pork

1.5 liters of beef broth

28 g of salt

10 g of white pepper

5 g of four spices

Cut the meat and lightly grill it,

Add the broth and cook for 3:45 on a very soft fire, mixing very often. And add water if necessary but avoid as much

When the meat is cooked, it detaches itself

Drain the meat to the maximum, but keep the juice obligatorily

Let it cool

Blot the meat on the fingers when it's completely cool

add the seasoning and warm up 10 minutes to mix well together.

Mold in a jar, cool completely and cover with 1 cm of the grease you have kept.

 Less greasy rillette
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